Pound the ginger and garlic to a fine paste. Drain the split Bengal gram, add two and half cups of water and salt and cook till done. Drain and reserve the cooking liqueur. Mix together the coriander, cumin, red chilli, turmeric and dried mango powders.
Dry roast the cumin seeds and dried pomegranate seeds separately. Cool and grind them together to a powder. Heat one tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste. Stir-fry briefly.
Add the mixed spice powder and stir-fry for half a minute. Stir in quarter cup of the reserved cooking liqueur and cook for two minutes. Add the cooked grams, salt, half a cup of the reserved cooking liqueur and cook on high heat for three to four minutes, stirring occasionally.
Top it with the tomato, sprinkle garam masala powder, roasted pomegranate seed-cumin powder. Heat the remaining oil and pour over the prepared grams. Stir well and adjust the seasoning.
For puris, knead the flour and semolina with salt and enough water to a semi soft dough. Cover with a damp cloth and rest for half an hour. Divide into twelve equal portions and roll out each portion into a puri. Heat oil in a non-stick kadai and deep fry the puris on medium heat till golden.
Drain on absorbent paper.
Serve hot with the chana.